Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 4
Recipe by Southern Living October 2012

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Credit: Becky Luigart-Stayner; Styling: Heather Chadduck

Recipe Summary

hands-on:
20 mins
total:
2 hrs
Yield:
Makes 10 to 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together first 2 ingredients and 1/4 cup sugar; press on bottom and 2 inches up sides of a shiny 9-inch springform pan. Sprinkle 3/4 cup pecans over crust.

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  • Microwave chopped chocolate and 1 cup butter in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring at 30-second intervals.

  • Whisk flour, next 4 ingredients, and remaining 2 cups sugar into chocolate mixture, whisking until blended. Pour batter into prepared crust.

  • Bake at 350° for 1 hour to 1 hour and 15 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Remove from oven, and cool in pan on a wire rack 20 minutes.

  • Preheat broiler with oven rack on lowest level from heat. Place pie (in pan) on a jelly-roll pan. Toss together both marshmallows; mound on pie, leaving a 1/2-inch border around edge. Broil 30 seconds to 1 minute or until marshmallows are golden brown. Remove from oven, and immediately remove sides of pan. Cool on a wire rack 10 minutes.

  • Meanwhile, prepare Chocolate Frosting. Drizzle over marshmallows; sprinkle with remaining 3/4 cup pecans.

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